Abstract
Per- and polyfluoroalkyl substances (PFASs) are widely distributed across the world and are expected to be of concern to human health and the environment. The review focuses on perfluoroalkyl acids (PFAAs) and, in particular, on the most frequently discussed perfluoroalkyl carboxylic acids (PFCAs) and perfluoroalkane sulfonic acids (PFSAs). In this study, some basic information concerning PFASs is reviewed, focusing mainly on PFAAs (perfluoroalkyl acids). We have made efforts to systemize their division into groups according to chemical structure, describe their basic physicochemical properties, characterize production technologies, and determine potential human exposure routes with particular reference to oral exposure. A variety of possible toxicological effects to human health are also discussed. In response to increasing public concern about the toxicity of PFAAs, an evaluation of dietary intake has been undertaken for two of the most commonly known PFAAs: perfluorooctanoic acid (PFOA) and perfluorooctane sulfonic acid (PFOS). As summarized in this study, PFAAs levels need further assessment due to the science-based TWI standards laid down by the EFSA’s CONTAM Panel regarding the risk to human health posed by the presence of perfluorooctane sulfonic acid and perfluorooctanoic acid in food (tolerable weekly intakes of PFOA and PFOS set up to 6 ng·kg−1·bw·week−1 and 13 ng·kg−1·bw·week−1, respectively). Current legislation, relevant legislation on PFAAs levels in food, and the most popular methods of analysis in food matrices are described.
Highlights
Introduction and Objectivesperfluoroalkyl acids (PFAAs) are ubiquitous in various environmental media and are distributed globally; due to their ability to migrate, they can be transferred from water to soils and taken up by plants and enter the food chain. ese substances enter the human organism through the digestive and respiratory systems and the skin; they are not metabolized and instead accumulate in the body [1]
E family of perfluoroalkyl substances consists of many individual homologous members and isomers. e general classification of per- and polyfluoroalkyl substances relies on their division into polymeric and nonpolymeric chemicals [15]. is synthesis paper focuses mainly on perfluoroalkyl acids (PFAAs), especially perfluoroalkyl carboxylic acids (PFCAs) and perfluoroalkane sulfonic acids (PFSAs), and the potential risks to human health that arises from their high persistency and ability to bioaccumulate in trophic chains and the consequent occurrence of toxic effects
Studies carried out a few years later gave di erent results in comparison to the previous experiment: Bhavsar et al researched the e ectiveness of three cooking methods in reducing selected PFAAs levels in sh species sampled from rivers in Ontario, Canada [110]. e authors focused on perfluorooctane sulfonic acid (PFOS) as this was the most frequently detected compound
Summary
PFAAs are ubiquitous in various environmental media and are distributed globally; due to their ability to migrate, they can be transferred from water to soils and taken up by plants and enter the food chain. ese substances enter the human organism through the digestive and respiratory systems and the skin; they are not metabolized and instead accumulate in the body [1]. PFAAs are ubiquitous in various environmental media and are distributed globally; due to their ability to migrate, they can be transferred from water to soils and taken up by plants and enter the food chain. As chemical contamination is a global food safety issue, this review is mainly focused on current problems related to Journal of Chemistry. Various points are discussed in response to the issues raised: PFAAs’ high persistence, environmental mobility, human toxicity, widespread presence in food of plant and animal origin, and poor removability from contaminated matrices. On the basis of existing scientific research data and a review of current legislative acts, the most important issues related to food contaminated with PFAAs are described and discussed
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